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Monday, March 24, 2014

Italian Stuffed Pork Chops

Pork chops are the other white meat. Cooked properly, they are moist, tasty, and healthy. This recipe combines stuffed bake chops with coated fried chops.

                                               Italian Stuffed Pork Chops

4 thick pork chops
4 slices prosciutto
4 slices Fontina cheese
3 eggs, beaten
1/4 cup milk
1/2 cup Parmesan cheese
1/2 Tbl spoon dried parsley
1/2 tsp. dried oregano
1/4 tsp salt
1/4 tsp black pepper
3 coves garlic, minced
1 cup Italian seasoned crouton, crushed or 1 cup Italian seasoned bread crumbs
3 Tbl spoons olive oil

Mix beaten eggs and milk in a bowl. Combine bread crumbs, Parmesan cheese, and herbs in second bowl. Season chops with salt and pepper. Slice pocket in the side of each. Insert prosciutto and Fontina cheese. Seal with toothpick. Dip chops in milk/egg mixture, and then coat with bread crumbs. Place in heated sauté pan over medium heat with 3 Tbl spoons olive oil and garlic. Cook both sides until brown - about 5 minutes.

Place sauté pan in oven at 325 degrees F. Bake uncovered for 20-25 minutes until done (145 degree internal temperature).

Serve with Parmesan mashed potatoes and sautéed green beans.

Parmesan Mash Potatoes

5 medium red potatoes, peeled and diced
5 quarts water, salted with 1 tsp salt
1 tsp salt
1 tsp black pepper
1/4 cup butter
1/2 cup Parmesan cheese
1/2 cup heavy cream

Heat salted water to a boil. Add potatoes. Boil until done - about 15 minutes. Drain. Add butter and half of the heavy cream. Mix with blender or by hand. Add additional cream until smooth. You may not need all the cream. Stir in Parmesan cheese by hand. Season with salt and pepper.

Thursday, March 20, 2014

Pad Thai

If you like spicy Asian food, Pad Thai is the perfect dish to try. It's not complicated, though different fish sauces or peppers can change flavor. You want a nice balance of sweet-sour-spicy. Caution: Contains peanuts. They can be omitted if allergic.

                                         Pad Thai

1 (12 oz) pkg. rice noodles
2 eggs, whole
1# skinless, boneless chicken breast, in bite-size pieces
1/2 cup tofu (Optional)
2 Tbl spoons butter
3 Tbl spoons vegetable oil
2 Tbl spoon Tamarind paste (Or can use 2 Tbl spoons white wine vinegar)
3 Tbl spoons fish sauce
2 Tbl spoons brown sugar
4 Tbl spoons, roasted peanuts (Optional)
1/2 tsp crushed chili peppers
1 1/2 cup bean sprouts
2 green onions chopped
2 garlic cloves, minced
1 lime or lemon cut into wedges

Place rice noodles in cold water and soak 30 minutes until almost soft. Drain and set aside.

Add butter to wok or skillet over medium-high heat and sauté chicken until browned and almost done. Remove and set aside.

Add oil to heated pan or wok. Add tofu. Sauté 2 minutes, and then add noodles, tamarind paste, sugar, garlic, chili peppers, and fish sauce. Add eggs and cook for 3-4 minutes while mixing well. Noodles should have a slight bite but tender. Add cooked chicken, peanuts, and bean sprouts. Cook 3 minutes more.

Add green onions.

Serve with wedge of lemon or lime. Have additional fish sauce and chili pepper available for guests.
Serve with tea or Asian beer.